Peach Habanero Smoked Wings to kick off the first Football Sunday. Fall-off-the-bone hickory smoked wings combined with a sweet and spicy peach habanero sauce finished with some homemade honey butter and served with creamy ranch dipping sauce.
Football is back baby! We couldn’t be more excited- by far our favourite time of year. So many good recipes to make week after week for game day. We’re starting off with something end of summer fall–ish and classic game day food with some wings.
To make the sauce, start by sautéing the peaches in a bit of oil in a frying pan. Soften them up so that they can blend more easily in the blender and transform into a sauce. Cook them with some onions, garlic, cayenne, habaneros to season and amp up the flavor, add some vinegar, salt to break down those peaches and create a smoother sauce. Once blended, return to the pan to thicken with a cornstarch slurry. Simmer until it becomes a sauce like consistency and add some hot sauce if needed for more spice.
I’ve got a Traeger smoker so I chose that as my vehicle to cook the wings. But they can easily be done in the oven for a similar cook and ETA. Look for that internal temperature of 165 degrees F to ensure the meat is fully cooked. Season the wings before hand with your dry rub of choice. Use what you typically use for dry rub spices, its just to get an initial flavor going. I love the smoker because the wings get that extra smoky flavor, however it doesn’t give them that final crispy crunch. For that I recommend either cranking up the heat for the final minute or broiling quickly in the oven.
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